PL 228. 
GUATEMALAN JOCOTES, SPONDIAS MOMBIN. 
(Spondias purpurea. See S. P. I. No. 11007.) 
One of the commonest and most popular fruits of the Guatemalan 
highlands. It is most abundant between the altitudes of 2,000 and 
6,000 feet. There are many varieties, or more properly speaking, 
seedling races. The three here shown are the best known: the 
upper one is called jocote de corona, the one in the center jocote 
amariUa, and the lower one jocote largo. The jocote de corona is 
by far the best of the three. Its color is an attractive yellow 
and scarlet, and it has an aromatic, almost pungent flavor resem- 
bling that of the cashew (Anacardium occidentale). The jocote 
amariUa is rather inferior in quality, but it is much used when 
boiled. The jocote largo is very similar in character to jocote 
amariUa, and both are deep orange yellow in color. The jocotes 
are easily propagated by cuttings, and bear most profusely. 
The large seed is an undesirable feature, but superior varieties 
are occasionally seen and merit vegetative propagation. (Photo- 
fraphed by Wilson Popenoe, Guatemala City, Guatemala, Octo- 
er 4, 1916; P16836FS.) 
